Abricot and almond ice cream

Another interesting element has made its appearance in the quest for the nut ice cream: almond milk. We’ve discovered this peculiar liquid in an organic shop, first for drinking but then, on account of its slight bitterness, for using in an ice cream.

Abricot seemed to be the fruit to go with, sweet, delicate… And almond/abricot is a common combination, maybe because one contains the other…

We had to be patient for this one: peeled abricots one after the other. A good tip is to dip them in boiling water before, just like for tomatoes. The skin then goes easier.

The ingredients were:

  • about 1kg of peeled abricots.
  • 1 cup of sugar.
  • 1 cup of cream.
  • 1 egg and a yoke.
  • 1 cup of almond milk.
  • Whole milk to complete the machine.

In spite of the great care we took, this ice cream wasn’t very good… The almond taste was well balanced, but the abricot one was bitter, due alas to the under-ripeness of the fruits. We should have waited for them to ripen a bit, but the ice cream call was too strong. We felt a bit like when you burn your tongue in biting into a hot pie, for lack of patience… And then we bit our lips!


Now based in Paris, Thibault and Celine are consistently innovating with new flavours, particularly sorbets. They have a classic half-gallon White Mountain freezer that brings delight throughout France.

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1 Response

  1. Peter Gerard says:

    Looks tasty though! Oh well. Maybe there will be ripe apricots in ten days…

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